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September 12, 2019

What’s Cooking With Gino

My all-time favorite and a staple for most is the humble, Greek Salad. It’s just sublime all on its own or spruced up here and there with its crumbly feta, crispy herb dressed lettuce, sun blushed tomatoes, sweet red onions, salty olives, refreshing cucumber, and my numero uno guilty pleasure crunchy toasty croutons. But wait, you say there are no croutons in Greek salad, well I agree but nothings stopping me from changing things up, so its a greek with a crunchier twist, in its frills and cooking. So follow my lead and check out this amazing spin on a classic that you can do anywhere and anytime.

P.S – It secretly involves a beautifully juicy seared prime sirloin steak too because what’s a greek salad without a little bit of protein heaven.

 

Garlic and Herb Steak with Warm Greek

Cooking Time – 30-40 minutes

Before you begin – Preheat your oven to 220C

Yield – 4 servings

Ingredients

4 Sirloin Steaks
30g Crushed Garlic or 2 Garlic Cloves Chopped
20g Italian Flat Leaf Parsley – chopped
20ml Lemon Juice or Juice of ½ a Lemon
2 Red Onion – peeled, quartered, layers removed – See Gino’s Tip
400g Baby Marrow – cut into chunks
2 Green Peppers – core removed and chunked
300g Cherry Tomatoes
160g Feta – gently crumbled
2 Foccacia – cut into cubes or croutons or torn into bite-size pieces
60g Black Olives
100ml Greek Salad Dressing or Basic Herb Vinaigrette

Gino’s Tip – Removing the layers from onions in this manner is loosely called “petals” or “petalling”

Cooking Instructions

Prepare your ingredients & cooking utensils:
Use a chopping board and lay all the ingredients out

Let’s get cooking:

Wash your hands, baby marrow, green peppers, and cherry tomatoes well. Rinse your Italian flat-leaf parsley thoroughly and drain on paper towel.

Step 1 – Warm Greek Salad and toasted Foccacia

Toss your onion petals (See Gino’s Tip), chunked baby marrow and green peppers in a large mixing bowl with olive oil, salt, and pepper.
Scatter onto an oven tray and pop into the oven for 10-12 minutes until just about tender – in the last 6 minutes add your cherry tomatoes and black olives.
While your vegetables are roasting place your focaccia cubes/croutons/pieces on a separate oven tray and drizzle with olive oil, salt, and pepper.
Place in the oven to toast for 6-8 until lightly toasted.

Step 2 – Garlic and Herb Steak

Season your steaks with salt and pepper.
Heat a large frying pan over med-high heat, add a glug of olive oil and fry your steaks for 2-3 minutes on each side or until cooked to desired doneness.
Remove your pan from the heat, once done and mix through your chopped Italian flat-leaf parsley, crushed garlic, and lemon juice.

To serve

Divide your warm greek salad amongst your servings drizzle over your dressing, top with your toasted focaccia, crumbled feta and garlic, and herb steak.

Enjoy!

 

 

 

So get your greek on without all the plate breaking, and join us here at DayToDay for more dinner time wonders.

Happy Eating from the DayToDay Team